Kenwood Christmas Menu:
“All the Trimmings”
Spiced Red Cabbage with Apples Recipe
Day Three on the Advent Calendar:
I can’t believe it is already the 3rd of December, and week three of the Kenwood Christmas Menu; this exciting challenge sees myself and four other food bloggers, Beth, Sian, Becs and Eliza, bake and cook a special Christmas menu with the aid of our new Titanium Chefs. Today is all about “The Trimmings”, that wonderful word that sums up sage infused stuffing, golden bacon rolls, juicy chipolata sausages, crunchy golden roast potatoes, wine-laden gravy, creamy bread sauce and my wonderful family recipe for Spiced Red Cabbage with Apples.
I make this red cabbage dish EVERY year, and if I had a £1 for every time someone asked me for the recipe, I would be a very rich lady by now! It is a time-consuming recipe, as acres of red cabbage, onions and apples have to be shredded and sliced, but I LOVE setting aside the time to make it.
It usually takes me ages to shred the cabbage and I am left with purple fingers as red cabbage is a great natural dye! However, this year I shredded my cabbage (as well as slicing my onions and apples) in the food processor attachment that sits on top of my Kenwood Titanium Chef, and it was an absolute breeze, and cut my time back by at least three-quarters. I was amazed at how quickly it shredded the cabbage, it was easy, fuss-free and not as messy as it usually is. All I had to do was to “decant” the shredded cabbage from the food processor to a bowl now and then, as not to clog up the container, and it took about 15 minutes to shred instead of the usual half an hour or so and the machine was so quiet too.
Once the red cabbage, apples and onion are shredded and sliced, it’s a simple and rather therapeutic job of layering them all up in a casserole dish (or a slow cooker) adding the Christmas spices and garlic as you go; the last layer should be a layer of red cabbage, and you then dot the top with butter, and add the red wine vinegar, et voila, it’s all ready to cook.
This delicious festive recipe with its fragrant spices, uses apples or pears; whilst this is happily cooking away, the spicy smell pervades the kitchen & indeed the rest of the house and heralds the start of my festive baking and freezing season – who needs expensive pot-pourri! Not only is this dish delectable to eat alongside turkey, pork, beef and hams in particular – but the colour is just gorgeous, a rich jewelled ruby-red. This cabbage can be kept warm for long periods, reheated and also freezes very well, making it a very well-behaved recipe.
I think it is a perfect candidate for week three and “The Trimmings” part of my Kenwood Christmas Menu. I hope you enjoy this recipe, and PLEASE do let me know if you make this, it is my MOST requested vegetable accompaniment recipe, and indeed I am making a batch to feed 26 people in two weeks time for a friend’s Christmas party! I DID have a second recipe to share with you today, for Mini Muffin Dauphinoise Potatoes, but my camera failed (the batteries ran out at a crucial time and my spare was not charged!), but, I WILL be back later today or tomorrow with the recipe for them, as I made a dozen, and so I can photograph the ones we didn’t eat yesterday! I can share a “just baked shot” to get you interested however…….
…….so do pop back later for the recipe for these little beauties, that, can also me made in advance and can be frozen ready to cook from, frozen on the big day. I am off to make bread now as well as make some VERY special treats for Christmas, which, I will be sharing with you later this week. Have a wonderful week and don’t forget to open your Advent calendars! Karen
~ Sponsored Post ~
(I received a Kenwood Titanium Chef in order to create recipes as part of the Kenwood Christmas Menu Blogger Challenge)
Below is a linky to the other Kenwood Christmas Menu Chefs!